Chocolate Gingerbread Cookies don’t need much of introduction, because the name speaks for itself. Big soft gingerbread cookies with a light chocolate flavor and a dusting of powdered sugar will be devoured in no time. I’ve even added chopped dark chocolate and candied ginger for a little extra yummy goodness.
Soft Gingerbread Cookies
I love the taste of Gingerbread, but prefer soft cookies to crispy ginger snaps ( I save ginger snaps for tart crust!) With a quick mix of ingredients, these babies will be baked and ready to eat in under 20 minutes. Get your glass of milk poured!!
These cookies make excellent edible holiday gifts. Line a metal cookie tin with parchment paper, place down two rows of cookies, with a sheet of parchment paper in between. Or wrap them in plastic wrap and place in a gift bag!
Ingredients for Gingerbread
Molasses is the key flavor for these holiday cookies. Mixed with spices it adds a warm, sweet, almost smokey flavor profile for this soft cookie.
Cocoa and Chocolate
Cocoa powder and chunks of dark chocolate transform this simple gingerbread cookie recipe into a lovely chocolate cookie.
Of course we need extra ginger in these cookies. I love the chewy texture of candied ginger, plus the added zing it gives to the classic gingerbread taste.
How to Make Cookies:
- Cream butter and sugar together for a smooth cookie dough.
- Make sure the butter is room temperature and not melted.
- To achieve room temperature butter I have 2 options. One is to set butter on the counter for 2-3 hrs prior to baking. The second is to microwave for 10-12 seconds to slightly soften. Cold butter will result in uneven chunks. Melted butter will alter the soft consistency of the final cookies.
- Use dark brown sugar for a little extra molasses flavor.
- Scoop dough with a 2 TBSP Ice cream scoop for big cookies.
- No need to flatten the cookie dough balls, they will spread as they bake!
- Under bake your cookies a couple minutes for a melt in the mouth texture.
- Lightly dust with powdered sugar for a hint of sweetness.
- Make ice cream sandwiches with your favorite flavor, wrap and keep in the freezer.
- Drizzle or stack together with Homemade Caramel Sauce for a yummy fall dessert.
How to Store Cookies
Place cookies in an air tight container for a week of freshness at room temperature. Or wrap individually in plastic wrap and place in a freezer safe bag and freeze for up to 2 months.
More Gingerbread Recipes to Try
Chocolate Gingerbread Cookies
- 2 Cups (256 g) All Purpose Flour sifted
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅓ Cup (30 g) Dark Cocoa Powder
- 2 tsp Baking Soda
- ¼ tsp Kosher Salt
- 12 Tbsp Unsalted Butter softened at room temperature
- ¾ Cup (150 g) Light Brown Sugar
- ¼ Cup ( 85 g) Molasses
- 2 Eggs
- 1 cup dark chocolate chopped into small chunks
- ½ cup candied ginger chopped into small pieces
- Preheat Oven to 350 F (180 C). Line two cookies sheets with parchment paper.
- Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, baking soda, and salt in a medium bowl and set aside.
- In bowl of stand mixer beat together the butter and brown sugar, using paddle attachment at medium high speed until fluffy. About 2-3 minutes.
- Scrape sides and bottom of mixer bowl with spatula and again as needed.
- Pour molasses and eggs into stand mixer, mixing until combined.
- Slowly spoon dry mixture into wet, continuing on medium speed until a cookie dough is formed. Add chopped chocolate and ginger, mix to combine.
- Scoop cookie dough with 2 Tbsp Ice Cream scoop onto cookie sheet. Spacing 2 inches apart.
- Bake for 15-17 minutes until cookies have flattened and edges are beginning to harden.
- Set cookies on cooling rack for 5 minutes before eating.